Ingredients
Dough
- 500g bread flour
- 350g water, room temperature
- 100g active sourdough starter
- 10g fine sea salt
Add-Ins
- 1 whole head garlic
- 120g grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley (optional)
Topping
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon dried parsley
Equipment
- Large mixing bowl
- Kitchen scale
- Dough scraper
- Banneton basket or bowl lined with a towel
- Dutch oven
- Parchment paper
- Bread lame or sharp knife
Instructions
Step 1: Roast the Garlic
- Preheat oven to 400°F (200°C).
- Slice the top off the garlic head to expose the cloves.
- Drizzle with olive oil and wrap in foil.
- Roast for 35–40 minutes until soft and golden.
- Cool completely.
- Squeeze the roasted garlic cloves into a small bowl and mash into a paste.
Step 2: Mix the Dough
In a large mixing bowl, combine:
- 350g water
- 100g active sourdough starter
Stir until the starter is dispersed.
Add:
- 500g bread flour
Mix until no dry flour remains.
Cover and let rest for 45 minutes.
This autolyse period helps develop gluten and improves dough structure.
Step 3: Add Salt and Flavorings
Add:
- 10g salt
- Roasted garlic paste
- Italian seasoning
Mix thoroughly using wet hands until evenly incorporated.
Cover and rest for 30 minutes.
Step 4: Stretch and Fold
Perform a series of stretch-and-folds every 30 minutes.
During the second set of folds, sprinkle half of the Parmesan cheese over the dough.
Fold gently to incorporate.
During the third set, add the remaining Parmesan cheese.
Continue folding until evenly distributed.
Complete four total sets of stretch-and-folds.
Step 5: Bulk Fermentation
Cover the dough and allow it to ferment at room temperature for 4–6 hours.
The dough should:
- Increase in volume by 50–75%
- Become light and airy
- Show bubbles along the sides
The exact time depends on room temperature and starter strength.
Step 6: Pre-Shape
Turn the dough onto a lightly floured surface.
Shape into a loose round.
Allow it to rest uncovered for 20 minutes.
This bench rest helps relax the gluten before final shaping.
Step 7: Final Shape
Shape the dough into a tight boule or batard.
Create surface tension by gently pulling the dough toward yourself.
Place seam-side up into a well-floured banneton basket.
Step 8: Cold Proof
Cover and refrigerate overnight for 8–12 hours.
The slow fermentation develops deeper flavor and improves scoring.
Step 9: Preheat Oven
Place a Dutch oven inside your oven.
Preheat to 475°F (245°C) for at least 45 minutes.
A thoroughly heated Dutch oven helps achieve maximum oven spring.
Step 10: Score the Dough
Turn the dough onto parchment paper.
Dust lightly with flour if desired.
Using a bread lame or sharp knife, make one long score across the top.
Sprinkle with:
- 2 tablespoons Parmesan cheese
- Dried parsley
Step 11: Bake
Transfer the dough into the hot Dutch oven.
Cover with the lid.
Bake for 25 minutes.
Remove the lid and reduce temperature to 450°F (232°C).
Bake an additional 15–20 minutes until:
- Deep golden brown
- Crisp crust
- Internal temperature reaches 205°F (96°C)
Step 12: Cool
Transfer to a wire rack.
Allow the loaf to cool for at least 1–2 hours before slicing.
Cooling allows the crumb structure to fully set.
Expert Tips
- Use freshly grated Parmesan for the best flavor.
- Roasted garlic provides a sweeter, milder garlic flavor than raw garlic.
- Add shredded mozzarella for extra cheesiness.
- Freeze the grated cheese briefly before adding to help maintain distinct cheese pockets.
- For a stronger garlic flavor, add an extra roasted garlic head.
Storage
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store up to 1 week.
Freezer
Wrap tightly and freeze for up to 3 months.
Serving Suggestions
- Serve with pasta dishes
- Pair with tomato soup
- Make gourmet grilled cheese sandwiches
- Use for garlic bread
- Toast and spread with butter
Nutrition Information (Approximate Per Slice)
- Calories: 220
- Carbohydrates: 34g
- Protein: 8g
- Fat: 6g
- Fiber: 2g
- Sodium: 340mg
